Layered Mexican Lasagne

Average Rating 1.0

Give your lasagne a "Mexican Makeover" by adding red beans and sour cream. Instead of using lasagne sheets replace them with tortillas. Ole!

  • Serves 6
  • |
  • Preparation Time: 30 mins
  • |
  • Cooking Time: 50 mins
Bookmark and Share

Ingredients

  • • 15 ml canola cooking oil
  • • 500 g lean beef mince
  • • 400 g tin red kidney beans
  • • 500 g bottle pasta sauce
  • • 8-10 flour tortillas
  • • ½ cup cheddar cheese, grated
  • • 1 red onion, finely chopped
  • • 1 sachet KNORR Fresh Ideas Spaghetti Bolognaise 400 g tin corn, drained
  • • 400 g canned chopped tomatoes
  • • ½ bunch coriander, chopped
  • • 250 ml sour cream

Instructions

  1. Preheat oven to 200°C
  2. Spray a non-stick saucepan with oil and cook onion over medium heat until soft
  3. Add mince and cook until browned
  4. Add KNORR Spaghetti Bolognaise (and required water), corn, kidney beans, tomatoes and bring to the boil, then reduce heat and simmer for 10 minutes or until sauce thickens
  5. Place a little mince sauce in the base of a lasagne dish
  6. Top with about 4 tortillas; add alternate layers of meat sauce, and tortillas, finishing with a tortilla layer
  7. Top with a tub of sour cream
  8. Sprinkle with cheese and bake for 25-30 minutes or until cheese is melted and golden brown
  9. Allow to cool for 10 mins before cutting to serve
  10. Serve with a fresh green salad and sliced avocado